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Caviar de berenjenas

Categoría
Entradas y bocadillos
Dificultad
Fácil
Porciones
6

Ingredientes

  • 1 libra de berenjena
  • 10 aceitunas negras (sin hueso)
  • 2 cucharadas de cebolla picada pequeñita (puede sustituir por puerro)
  • 1 diente de ajo (partido por la mitad)
  • 1 cucharada de aceite de oliva
  • 1 limón
  • ¼ cucharadita de sal (o al gusto)
  • ¼ cucharadita de pimienta (o al gusto)

Preparación

  1. Precalentamos el horno a 400ºF (200ºC).
  2. Cortamos las berenjenas por mitad longitudinalmente; las colocamos en un molde con la parte cortada hacia arriba, pincelamos con aceite de oliva y llevamos al horno por unos 30 minutos.
  3. Retiramos del horno y dejamos enfriar.
  4. Una vez enfriada, pelamos las berenjenas, las colocamos en un colador y presionamos para eliminar el exceso de líquido.
  5. Luego colocamos las berenjenas en un procesador, agregamos el resto de los ingredientes y procesamos hasta obtener consistencia.
  6. Es ideal para servir como picadera, para untar con tostadas, galletas o casabe.
  7.  
  8. Nota: También se pueden cocinar las berenjenas directamente en la hornilla y así tendrá un sabor ahumado. Colocar las berenjemas en la hornilla de la estufa con el fuego directo y dejar quemar la piel por todas partes. Luego se retiran y se dejan enfriar. Pelar y cortar en trozos y continuar con el mismo proceso de preparación indicado.